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Smoked haddock soup with a soft poached egg
Seared scallops, shallot mustard sauce and mashed potatoes
Wood pigeon and cep mushroom tart, white onion sauce
A taste of three leeks: pressed terrine with Barkham blue cheese, potato soup and toasted hazelnut salad
Glazed lobster omelette thermidor
Warm Lincolnshire smoked eel, with slow cooked bacon and piccalilli dressing
Duck Foie Gras and lentil terrine, chicory shallot relish
Cornish crab raviolo, swiss chard and a coral cream sauce
Organic chicken with Autumn truffle and braised leg risotto
Steamed beef and onion suet pudding with buttered carrots
Roast loin of venison, game toast, wild mushrooms and beetroot
Organic salmon with a grape butter sauce and creamy mash potatoes
Pan fried skate wing with langoustine, soft leeks and ham
Braised halibut with a root vegetable casserole and foie gras butter
Pumpkin, caramelised onion and celeriac pie with Wild mushrooms
English honey glazed duck with duck hash and Madeira gravy
Bread and butter pudding
Baileys crème brûlée, Earl Grey tea sorbet and Victoria sponge
Iced tangerine mousse, warm chocolate doughnuts
Rhodes Twenty Four signature pudding plate
Warm coffee and chocolate pudding, white chocolate cream
Black Forest cheesecake with dark chocolate sorbet
Bramley apple pie, blackberry, apple and macadamia nut crumble, apple ice cream
A selection of cheeses from the board, served with grapes, celery, apples, biscuits and fruit bread
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